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Australian Wattleseed Oatmeal Coconut Cookies

Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts.

Ready In:
28mins
Serves:
Yields:
Units:

ingredients

directions

  • Position rack in the middle of oven and preheat oven to 375°F
  • In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside.
  • In a large bowl, cream together the butter and sugar until smooth.
  • Add the wattleseed and stir to combine.
  • Add the egg, lime zest and lime juice, and stir to combine.
  • Fold in the flour mixture until just incorporated.
  • Add the oats and coconut, and stir until well combined.
  • Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes.
  • Transfer to a wire rack and cool completely.
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RECIPE MADE WITH LOVE BY

@Brenda.
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@Brenda.
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"Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts."
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  1. Iceland
    I had to give it 4 out of 5 as i supstituted 1tsp wattlessed with 4 tsp of rasted hazelnuts and the egg with 1/4 cup cold coffee. I got nice cookies, thank you for sharing. Made for ZWT5
    Reply
  2. PalatablePastime
    We made these tasty little gems substituting cacao nibs and hazelnuts for the wattleseed, which I could not find. I also added Splenda as the sweetener. I think using more than a tablespoon of the sub ingredients caused the dough to be a little thick, but they did make delicious chunky cookies which I would make anytime. Hopefully someday I can score some wattleseed and see what all the rage for them is about, as they do sound interesting in a number of recipes. Made for the Saucy Senorita's ZWT5.
    Reply
  3. PalatablePastime
    We made these tasty little gems substituting cacao nibs and hazelnuts for the wattleseed, which I could not find. I also added Splenda as the sweetener. I think using more than a tablespoon of the sub ingredients caused the dough to be a little thick, but they did make delicious chunky cookies which I would make anytime. Hopefully someday I can score some wattleseed and see what all the rage for them is about, as they do sound interesting in a number of recipes. Made for the Saucy Senorita's ZWT5.
    Reply
  4. realbirdlady
    I substituted 1 tbl of cocoa and 1 tbl of ground toasted hazelnuts for the wattleseed. The result was fine, but I don't have any idea how close the taste was to wattleseed. For me, the recipe quantity made about 2 dozen 2-inch cookies.
    Reply
  5. realbirdlady
    I substituted 1 tbl of cocoa and 1 tbl of ground toasted hazelnuts for the wattleseed. The result was fine, but I don't have any idea how close the taste was to wattleseed. For me, the recipe quantity made about 2 dozen 2-inch cookies.
    Reply
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